A Dutch Baby is a fantastic weekend treat in our house. It’s quite simple to make but requires a bit of patience while it cooks. For those of you who are new to Dutch Babies, these popovers have their roots in German cuisine and are much like a heartier baked pancake. Their high egg content makes them quite filling and high in protein. Traditionally made with sugar, these can also be prepared as a savory breakfast. Leave out the sugar and other sweet ingredients and serve it with bacon, cheddar, and tomato jam (just a suggestion 😉). One Dutch Baby serves two for a lighter breakfast or one for a stick-to-your-ribs breakfast. It can easily be doubled.
This recipe is inspired by my friends at Jubilee Farm who are growing and milling their own whole wheat as part of their CSA. Fresh whole wheat flour has a distinct nuttiness and richness that simply cannot be beat. If you can get your hands on some I highly recommend it for its higher nutritional value and superior flavor.
1/2 cup milk
1/4 all purpose flour
1/4 whole wheat flour
2 tsp sugar
1 tsp vanilla
1 tsp cinnamon
1 pinch salt
1 Tbsp butter
Toppings of choice for serving
- Place a cast iron skillet or Dutch oven on the center rack of your oven. Preheat the oven to 450°, allowing the pan to heat at the same time.
- Meanwhile, combine all ingredients except butter in a medium bowl and whisk until smooth.
- When the oven has reached its temperature, add the butter to the pan. As soon as it has melted, carefully tilt the pan to coat it with the butter and quickly pour in the batter. Bake for 12-14 minutes until the Dutch Baby has puffed up and is golden on top. Serve with your favorite toppings like fresh fruit, maple syrup, and/or a dollop of yogurt. Serves two.